标题：High-Methoxyl Apple Pectin Improves Rheological Properties and Storage Stability of the Flavored Probiotic Yogurt Drinks, Compared to Pomegranate Pectin
出版社：National Nutrition and Food Technology Research Institute
摘要：Background and Objective: Use of pectin has attracted interests in food and nutraceutical industries, owing to its positive effects on stability of dairy drinks and potential health benefits to humans. Furthermore, demands for the production of stable fermented milk drinks during storage period is high. Therefore, the aim of this study was to assess effects of apple and pomegranate pectins as stabilizers on various characteristics of probiotic yogurt drinks. Material and Methods: Apple and pomegranate pectins at concentrations of 0-0.5% (w v-1) were added to the probiotic yogurt drinks containing 2% of inulin and 12% of pomegranate juice. Then, rheological behavior, particle size distribution and stability of probiotic yogurt drinks were studied during storage. Results and Conclusion: Control (treatments with no pectin addition) and probiotic yogurt drinks containing pomegranate pectin (0.1-0.5%) showed Newtonian flow behavior and liquid-like behavior over the frequency range. Probiotic yogurt drinks with apple pectin included shear-thinning flow behavior, gel-like network at low frequencies and mean size particle of 50 mm. The highest G' and G" and stabilities during the storage were achieved in samples containing 0.5% of apple pectin. Results demonstrated that apple pectin included great potentials to be used in industrial production of probiotic yogurt drinks as it improved rheological properties and storage stability of the products. Therefore, use of 0.5% apple pectin is suggested in fermented milk drinks. Conflict of interest: The authors declare no conflict of interest.
